Warm Marinated Olives
1 cup assorted olives such as Picholine, Niçoise, and Kalamata
½ cup extra-virgin olive oil
½ tsp fennel seeds, coarsely crushed
1 orange peel strip, about 2 inches long
1 Tbsp fresh lemon juice
Rinse the olives well and pat thoroughly dry. In a frying pan over medium heat, warm the olive oil. When the oil is hot, stir in the lives, fennel seeds, and orange peel and heat until the olive are hot throughout, about 2 minutes. Remove from the heat, transfer to a bowl and let cool completely.
Add the lemon juice to olives and toss well. Cover and let stand at room temperature for at least 8 hours or up to 24 hours, stirring occasionally to redistribute the seasons. (At this point, the olives can be refrigerated for up to 2 weeks before serving.)
To serve, preheat the oven to 350° F. Put the olives and their marinade in a baking dish and bake until they are warm throughout, about 10 minutes. Using a slotted spoon, lift the olives out of the marinade and transfer to a serving dish. Serve warm, with a blow alongside for pits.
This recipe and many others from this cookbook pleased and impressed. Most cookbooks that cross my desk find their way to new homes. In this case, it was unanimous...this one is a keeper for my house. Read more here...
1 cup assorted olives such as Picholine, Niçoise, and Kalamata
½ cup extra-virgin olive oil
½ tsp fennel seeds, coarsely crushed
1 orange peel strip, about 2 inches long
1 Tbsp fresh lemon juice
Rinse the olives well and pat thoroughly dry. In a frying pan over medium heat, warm the olive oil. When the oil is hot, stir in the lives, fennel seeds, and orange peel and heat until the olive are hot throughout, about 2 minutes. Remove from the heat, transfer to a bowl and let cool completely.
Add the lemon juice to olives and toss well. Cover and let stand at room temperature for at least 8 hours or up to 24 hours, stirring occasionally to redistribute the seasons. (At this point, the olives can be refrigerated for up to 2 weeks before serving.)
To serve, preheat the oven to 350° F. Put the olives and their marinade in a baking dish and bake until they are warm throughout, about 10 minutes. Using a slotted spoon, lift the olives out of the marinade and transfer to a serving dish. Serve warm, with a blow alongside for pits.
This recipe and many others from this cookbook pleased and impressed. Most cookbooks that cross my desk find their way to new homes. In this case, it was unanimous...this one is a keeper for my house. Read more here...